Chocolate mint log

• 600 ml cream
• 1/4 cup icing sugar
• 1/4 cup chocolate or creme de menthe liqueur
• 2 x 35 gram chocolate bars finely chopped
• 1 250 gram chocolate chip biscuits
• extra chocolate to decorate

1. Beat cream, icing sugar and liqueur in large blow till soft peaks form
2. Fold in chopped peppermint chocolate
3. Sandwich biscuits together with cream shaping into a log on a serving plate
4. Cover log with remaining cream
5. Refrigerate for 4 hours or overnight
6. Dust with cocoa and sprinkle with chocolate to serve